Pork tenderloin in a frying pan. Recipes for cooking pieces with onions in gravy, vegetables, soy sauce. Photo

Hello, dear readers of my blog! Pork shoulder in a frying pan is one of the simplest and most affordable ways to cook this type of meat. Thanks to the fatty layers, the meat is perfect for frying and for juicy steaks. The dish turns out soft, very tasty and absolutely any side dish is suitable. My men have already appreciated it!

To make the meat melt in your mouth, leave it in the marinade for 20-30 minutes in onion, mayonnaise, vinegar or citric acid.

I love that it only takes 30 minutes to prepare. If the pulp is homogeneous, you can make delicious chops. And with layers of fat, it is perfect for frying simply in pieces or with the addition of vegetables. It's easy to cook the spatula in its own juices, or use your favorite sauce. Try, experiment and share your results in the comments.

Fried pork is quick and tasty

Take 0.5 kg of meat with small layers. The neck is best. A piece of meat is cut into steaks approximately 2 cm thick. Then it is beaten, peppered, and sprinkled with seasonings. Squeeze 3 cloves of garlic through a press, add salt and 2-3 tbsp. sunflower oil.

Leave to marinate for 15-20 minutes. Then put the frying pan on high heat and lay out the meat, fry on each side until golden brown. Then chop 2 onions and fry them, stirring. Add water - about 2 tbsp., cover the pan with a lid and leave for 30 minutes.

The meat according to this recipe is tender, aromatic, and tasty.

Pork steak in a frying pan

Take small pieces of lean pork about 1.5 cm thick. There is no need to beat the meat. All preliminary preparation consists of salting each piece on both sides and pepper. To cook steaks, you need to take a frying pan with a thick bottom, because in a frying pan with a thin bottom, the meat will burn.

If the frying pan is cast iron, then you need to add a little sunflower oil to it. If the cookware has a non-stick coating, you can fry the meat in a dry frying pan. The frying pan should be very well heated before placing the pork on it. This is done in order to create a crispy crust that will seal the juice inside, making the steaks juicy.

How to fry pork in a frying pan to a certain degree of doneness.

The meat needs to be fried on both sides and sides. While the steaks are frying on the sides, you need to add 50 g of butter, 1-2 tbsp. sunflower oil, 5 crushed cloves of garlic, spices. After mixing the sauce ingredients, the meat can be placed in the pan. It should fry for several minutes in this filling on both sides.

Option 3: Pork pieces in a frying pan with potatoes

Fried pork with potatoes is, one might say, a classic for a family dinner or a friendly feast. This is both a second course and a side dish in one. Let's cook pork pieces in a frying pan with potatoes correctly. We will tell you how to make meat crispy and juicy, and potatoes aromatic.

Ingredients:

500 g pork;
400 grams of potatoes;
75 grams of onion;
23 cloves of garlic;
2 tbsp drain oil;
2-3 pinches of ground black pepper;
2-3 pinches of coriander;
2-3 pinches of salt.

Step by step recipe

To prepare pork with potatoes, it is best to use lean pork with a minimum amount of fat. Take a spatula or back end.

Rinse and dry with paper towels, cut into small pieces.

We put a frying pan on the fire, and a larger one - we will have both pork and potatoes. Add a couple of tablespoons of butter and melt it.

Fry the pieces of pork on it until golden brown.

Peel the onion, cut into strips or feathers and place in a sizzling frying pan. Stir and fry until the onion is browned.

Salt and pepper everything, be sure to sprinkle with ground coriander - it emphasizes the taste of pork very well. If desired, you can add dry savory if you have it.

Grate the garlic on a fine grater, add to the pork and onions and stir.

Add a little water from the kettle so that the pork is completely covered. Reduce the heat and cover with a lid. Simmer the pork and onions for ten minutes.

During this time, peel the potatoes, rinse and cut into equal medium-sized cubes. Transfer to a frying pan. If there is less liquid, add a little more.

Stir, cover and cook until the potatoes are soft. There is no need to stir anything.

When the potatoes are soft, you can open the lid and evaporate some of the liquid.

We got fried, but at the same time very soft and melt-in-the-mouth pork, tender potatoes - and everything was very aromatic and tasty.

Serve immediately after cooking, sprinkled with fresh chopped herbs.

Pork in gravy

Ingredients:

pork;
salt;
pepper;
sour cream;
tomato paste;
onion head;
sunflower oil.

Turn on the stove, pour oil into the frying pan and, while it is heating up, cut the meat. The pork is cut into strips approximately 5 cm long. Then cut the onion into cubes or half rings. When the oil is hot, place the meat in the pan and do not turn it over until it is fried over high heat. Then the meat is transferred to a saucepan.

Pour the onion into the oil that remains after cooking the meat and fry it until golden. Then put 2 tsp in the pan. tomato paste, 2 tbsp. flour - stir with onions. Add 2 tbsp there. sour cream and pour water over the eye (look at the consistency). Add the meat to the gravy and, stirring occasionally, simmer the pork over low heat.

If desired, you can add 1 tsp to the sauce. sugar to remove sourness. At the end of cooking, add salt.

Option 6: Pork pieces in a frying pan with onions and mushrooms

Of course, it tastes best with real wild mushrooms. But what if you don’t have them at hand? Champignons will help us out. We use only fresh ones, not canned ones - the aroma will be better. If at the end, when ready, you add sour cream, it will be even tastier.

Ingredients:

500 g pork;
500 grams of champignons;
400 g turnip onions;
1/2 teaspoon ground black pepper;
1 teaspoon salt;
300 ml water;
sunflower oil for frying.

How to cook

Cut the washed and dried pork into medium pieces. We wash the champignons thoroughly to remove dirt, dry them too and cut them into medium slices. Peel the onion and cut into small cubes.

Heat a frying pan, heat the oil on it and lay out the pieces of pork. Fry over medium heat until golden brown and liquid has evaporated. Don't forget to stir occasionally; cook without a lid.

Remove pork from skillet to bowl. Now fry the onion in the same oil and fat until golden brown.

Separately, in another frying pan, fry the champignons until the liquid has completely evaporated and are golden brown.

Now put onions, pork and mushrooms in the first frying pan. Add all the spices, water, mix and simmer over low heat for another ten minutes.

You can cover the pan with a lid.

When the pork is tender, serve. You can additionally put sour cream directly into the frying pan and stir, or serve it in a gravy boat for everyone to add as they wish.

Fried pork with onions

Cut a small onion into half rings. Take pork neck - 0.5 kg. Cut it into pieces slightly smaller than kebab. Place a dry frying pan on the stove and pour 2 tbsp into it. vegetable oil. First, fry the onion in a frying pan for just a couple of minutes until it starts to turn golden. Then the meat is placed on the onion. But they don't mix.

This is done so that the meat does not lose its juice during cooking. When the meat rests on the onions, a crust forms without the pork coming into contact with the bottom of the pan. When the meat is browned on one side, you need to turn it over to the other side. Immediately crush the black peppercorns with a masher and sprinkle them on the meat. You need to salt the meat at the end of cooking.

Pork in currant sauce on a grill pan

The frying pan is heated, the meat is washed, cut into pieces 3 cm thick, and dried with a paper towel. The pan should be well heated and coated with oil. Pieces of meat are laid out on it. Fry each side for 5 minutes. Turning the piece over to the other side, add salt, pepper, sprinkle with basil and dry garlic.

The advantage of a grill pan is that the juice flowing from the meat creates steam, on which the meat is further stewed.

While the pork is roasting, start preparing the currant sauce. Pour a glass of currants into a blender, add 4-5 cloves of garlic and a few sprigs of parsley. Transfer it to a bowl, add salt and pepper. The meat is turned over again to the first side, salted and peppered.

Option 1: Classic pork slices recipe in a frying pan

Our selection of recipes is dedicated to all lovers of juicy pork. Some people like to bake in the oven, others make pork chops or steaks, and we will cook pork in pieces in a frying pan. There are countless cooking options, it all depends on the preferences of the family - the housewife cooks what her family likes. We will look at several proven, simple and very tasty recipes for pork pieces in a frying pan. Let's start cooking with a basic classic recipe.

Ingredients:

600 g pork;
2-3 teaspoons ground black pepper and salt;
sunflower oil for frying - how much will be needed.

Step-by-step recipe for pork pieces in a frying pan

Not every piece of meat is suitable for frying in a pan. It is best to use chilled rather than frozen meat. Frozen pork loses its juiciness and some of its taste. Pork can have small layers of fat, this is even good - the fat will melt and add juiciness to the pulp. A whole piece of meat should be a uniform pink color without dry areas. The fat should be white, without a yellowish tint.

Pork neck or shoulder is ideal for roasting.

So, we have chosen the meat, let's move on to the next step.

Wash the pork thoroughly, cut off the thick connective tissue and dry it. If you leave water on the meat, the oil will splatter when frying. In addition, without water, a beautiful golden brown crust will form faster, all the meat juice will remain inside.

Cut a piece of meat into pieces of 2-3 centimeters each. Pepper the pieces and mix. Some housewives add salt not at this stage, but a few minutes before the end of frying. Some people add salt and pepper right in the pan. You can do it in your usual way.

Heat a frying pan, pour oil and heat it. When you see the oil is hot enough, add the pork pieces.

Note: ideally there should be a distance of 1-2 centimeters between the pieces. This way, each piece of pork will be properly fried and will lose less juice.

Fry for a minute and turn the pieces over to the other side. We repeat the procedure, then reduce the heat from high to medium and fry the pork for a third of an hour, turning occasionally.

If you haven't salted meat yet, now is the time to do it. Stir the pork pieces just one last time and place them on paper towels.

We need the pork to get rid of excess fat. In principle, if you like it fatter, you can immediately add the pieces to the side dish and serve.

Pork fried with honey and ginger

Yulia Vysotskaya tells how to fry pork in a frying pan. She advises trimming excess fat from pork because pork is already fatty. Then take a deep container and transfer the meat there. Then pour lemon juice over the pork, squeezing a whole lemon on top. Leave to marinate for 5 minutes.

Squeeze 2-3 cloves of garlic into a container. Stir the pork pieces until the juices and garlic coat them. Pour 2 tbsp into a well-heated frying pan. vegetable oil. Once the oil is hot enough, add the pieces of pork to the frying pan. Fry on each side for 2-4 minutes until golden brown.

2 tbsp. ginger, a little chopped pepper, pour cognac so that the ingredients are covered with liquid. Approximately 100 ml. You can take other alcohol, but it must have a pronounced flavor. Also add 2 tbsp to the sauce. liquid honey.

The pork, fried on both sides, is sent to the cauldron. Pour the sauce into the frying pan in which the pork was fried ( Caution! Cognac may ignite ). Literally 10-15 minutes it is heated in a frying pan, mixed with caramelized meat juice, and the pork is poured into a cauldron, covered with a lid and baked in the oven at a temperature of 180 degrees.

Fried pork with potatoes

For 0.5 kg of pork take 700 g of potatoes, any spices, 1 carrot. A frying pan with vegetable oil needs to be heated well over high heat. Then the pork, cut into pieces, is placed on it and fried until a crust appears. Then remove the pan from the heat.

Place chopped potatoes on the same frying pan and sprinkle carrots on top. When the potatoes become a beautiful golden color, add the meat to the pan, stir and fry until fully cooked. At the end, the dish needs to be salted and peppered. You can serve pork fried in this way with fresh vegetables.

Pork in soy sauce

Ingredients you will need:

0.5 kg pork (neck, shoulder),
3 tbsp. soy sauce,
1 large onion,
1 tsp spices for meat,
1 tsp spicy mustard,
vegetable oil,
salt.

Before frying pork in a frying pan, a piece of meat should be washed and cut into pieces, like a stew. The onion is peeled and cut into half rings. Mix meat with onions. Add mustard and spices to the soy sauce and mix. The meat and onions are poured with the prepared mixture.

Cover the plate with meat with cling film and leave to marinate for 1 hour. Place pieces of marinated meat in a frying pan with heated sunflower oil and fry over high heat, stirring occasionally. When the meat is fried, reduce the heat to medium and fry for about 15 minutes until cooked, still stirring. Pork is served with fresh lettuce, tomatoes, and herbs.

Option 2: Quick recipe for pork pieces in a frying pan with onions

A simple recipe for delicious pork pieces fried in a frying pan with onions and lard. We will not use sunflower oil, but we will add a little ground coriander to enhance the taste of the pork. The recipe makes two servings, ready in less than an hour.

Ingredients:

400 g pork;
3 onions;
70 grams of lard;
2-3 pinches of coriander;
2-3 pinches of salt and ground black pepper.

How to quickly cook pork pieces in a frying pan with onions

As mentioned above, we will not use sunflower or any other oil to fry the pork pieces. We will need lard. You can use lard - melted fat, or take regular lard, chop it finely and place it in a hot frying pan. The fat is rendered, and then the pork and onions are fried.

Pork with mushrooms

You will need: 300 g pork neck, 500 g champignons, 10% cream, salt, pepper, 1 onion.

You need to wash the champignons, cut the onion and meat into small pieces. The pieces of pork neck and champignons should be approximately the same size; it is advisable to cut the onion into smaller pieces. First, pieces of pork are fried in vegetable oil and high heat. When the meat has set, add the onion and stir.

When the onions are half cooked, add mushrooms to the pan. After mixing all the ingredients, cover with a lid and simmer for another 5 minutes. Then pour 200 ml of 10% cream into the frying pan, add salt and pepper. After 10 minutes, open the lid, turn off the heat, and stir. Served with any side dish. For example, it goes well with buckwheat.

Fried steaks with sauce

The pork pulp must be pre-processed: rinsed, cut off the films, small areas of fat can be left as it will evaporate on its own.

The meat is cut into pieces approximately 5 cm long. Why is the meat cut across? So that moisture and rising heat penetrate between the fibers. Pork steaks should be well done, but not overcooked. Pieces of meat should be sprinkled with spices, such as thyme and parsley.

Then you need to mash 4-5 cloves of garlic, pour vegetable oil (2 tbsp) into a frying pan (for an aesthetic grill effect) (2 tbsp) and fry the garlic until well browned. Then the steaks are placed in the pan. If you have cooking string, you can tie up the steaks. After 1.5 minutes, the steaks are turned over and salted on top.

After another 1.5 minutes, fry the sides. When the meat is browned on all sides, add butter and herbs to the pan. The melted butter begins to pour over the steaks. Transfer the already fried steaks to a baking sheet and send them to the oven to bake at 200 degrees for 20 minutes.

The sauce will require celery. It is cut into small pieces, poured into a blender, and 1 tbsp is added there. mustard and 1 tbsp. horseradish, 2 tbsp. olive oil, juice of half a lemon (to make the juice come out better, you need to roll it), 1 clove of garlic - grind and add 150 g of sour cream, salt and pepper to taste. Start the blender again. Then they transfer it to a gravy boat and let it brew.

Sweet peppers are cut into strips. Pour vegetable oil into a frying pan and fry it over high heat so that it does not lose its crunch. Nothing is added to the pepper as a seasoning, they just add some salt. Frying time – 2 minutes. Remove the steaks from the oven and let them rest for 10-15 minutes. This is necessary so that the juices contained in the meat bloom throughout the entire piece.

Serve pork with roasted bell peppers on a plate decorated with herbs. Sauce is poured over the meat.

South Korean fried pork

You will need:

pork – 0.5 kg,
1 large onion,
a few green onions,
3 teeth garlic,
cabbage – 200 g,
ginger powder - to taste,
hot chilli pepper - to taste,
2 tbsp each red pepper and soy sauce,
1 bundle greenery,
a little black pepper
1 tbsp each sugar, cognac,
vegetable oil – 2 tbsp.,
sesame oil – 1 tbsp.,
gochujang (paste) – 3 tbsp.

The meat needs to be cut into thin slices, and then cut into pieces of about 2*5 cm. The onion is cut in half and cut into thin slices, pepper and garlic as well. The cabbage is cut into pieces approximately the same size as the meat. The garlic needs to be crushed and crushed well.

To make the marinade, combine all the remaining ingredients, transfer the marinade to the meat and stir until the marinade completely envelops the meat. Add sunflower oil to the frying pan, heat it up and lay out the meat. The fire should not be strong. Over high heat, the sugar in the marinade will turn black.

White cabbage and onions cut into pieces are added to the meat fried until half cooked. Fry the meat along with vegetables, and towards the end of cooking, add capsicum and chopped green onions to the pan. Cooking time for meat is about 30 minutes. This dish goes great with rice.

Option 7: Pork pieces in a pan with gravy

Let's take some tomato paste, we will need it to prepare pork with aromatic gravy. A very simple and affordable set of ingredients, and the taste will be amazing.

Ingredients:

500 g pork;
75 grams of onion;
1 tbsp millet flour;
3 tbsp tomato paste;
2 teaspoons coarse salt;
2 bay leaves;
2 glasses of water;
3 tbsp sunflower oil;
2 pinches of black pepper.

Step by step recipe

Cut the pork, already washed and dried with paper towels, into small pieces. Place them in a heated frying pan with oil and fry for five minutes, stirring with a spatula.

Finely chop the peeled onion and place in a frying pan. Stir and fry everything together for another seven minutes.

Add the indicated amount of flour, stir and cook for three minutes. Stir the pork constantly to prevent the flour from sticking to the pan.

It's time for tomato paste. Mix it well, add water and stir again. Add bay leaves and spices.

Cover everything with a lid and cook for half an hour on medium, closer to minimum, heat. Serve in deep bowls along with the gravy.

Salad with fried pork

pork – 400 g,
tomatoes – 2 pcs.,
cucumbers – 1 pc.,
broccoli – 200 g,
Red onion,
Bulgarian pepper,
corn – 100 g,
lettuce leaves.

For this recipe, pork is needed without streaks, i.e. it should not be a piece of neck, but rather a tenderloin. It is cut into not very large pieces about 1.5 cm thick and fried in a frying pan with the addition of vegetable oil. Whole vegetables are fried in the same frying pan ( it is better to bake them in the oven ).

Boil and chop the cabbage (both cauliflower and broccoli), tear the salad with your hands, and cut the tomatoes into slices. Pour hot water over the onion and add 1 tbsp. vinegar. The vegetables are mixed with pieces of pork (the marinade is drained from the onions) and sunflower oil is added.

Pork steaks with sweet and sour peppers

Before frying pork in a frying pan, place the dishes on the fire and heat them well. Two sweet and sour peppers are cut into petals, placing them in the place where the stalk was. The resulting “petals” are cut into strips. The onion is cut into half rings.

Onions with chopped peppers are fried in a frying pan in vegetable oil with the addition of salt and pepper, and 1 tsp is also added. sugar - it will soften the vegetables. When sautéing, the vegetables are constantly stirred. When the vegetables have picked up, add about 3 tbsp. wine vinegar.

After a couple of minutes, turn off the gas and add about 2 tsp. olive oil and leave the vegetables to cook for another 2-3 minutes.

During this time, cut a small bunch of fresh basil and add it to the vegetables. Stir and in half a minute the vegetables are ready.

Pieces of pork (flesh on the ribs - 2 pieces) must be prepared for frying. The skin is cut crosswise with a sharp knife in several places so that it does not cause the meat to become deformed during frying. The meat is properly seasoned with spices and pressed into pieces.

Heat the frying pan well and place pieces of pork on it away from you so as not to get burned by the oil. 3 cloves of garlic are crushed, added to the meat in a frying pan, and a bunch of fresh thyme is also placed there (no need to cut it).

After about 5 minutes, turn the pork over to the other side and add a little butter to the pan. The resulting oil is poured over the steaks. This technique makes the meat more juicy. When the pork is browned on both sides, spread the pepper dressing on a plate and place the steaks on top.

Option 4: Pork pieces in a frying pan with onions and Provençal herbs

This time we will season the pork, fried with onions, with Provençal herbs and add a little ground ginger.

Ingredients:

kilogram of pork;
1 teaspoon ground ginger;
1 teaspoon coarse salt;
1 pinch black pepper;
sunflower oil for frying;
1 teaspoon of Provençal herbs;
150 g turnip onions.

How to cook

Rinse pork, remove membranes, trim off excess fat and pat dry with paper towels. Cut into 4 cm pieces. Don't be petty, we need juicy pork.

Peel the onion, cut off the base and cut into half rings.

Place a frying pan on the fire, heat it well and only then pour in the sunflower oil. Don't pour too much, a couple of tablespoons is enough.

Place the pork in a hot frying pan and start frying. Stirring, bring until golden brown; we need to seal the juice inside the crust.

Add the onion and turn the heat up medium rather than high. Stir and fry until the onion is transparent.

Add Provençal herbs, ground ginger, salt and pepper. Stir and cook everything together until the onion is golden.

Check readiness with a sharp knife - pierce any piece of pork, the juice should be clear. Serve with any side dish of your choice.

Pork with vegetables

For 0.5 kg of pork, take 2 tomatoes, 1 onion, bell pepper, medium-sized carrots, vegetable oil, cabbage forks, salt and pepper. The meat is cut into strips and fried in a frying pan over high heat. While the meat is fried, prepare the vegetables, chop the peppers and Chinese cabbage.

When the pork acquires the characteristic color of fried meat, add onions, carrots and tomatoes cut into half rings into the pan. They should sag a little. Then add cabbage and bell pepper, cut into strips. At the end crushed garlic is added to the meat. When everything is fried, add a glass of water to the pan and simmer for another 20 minutes over low heat.

Pork is a product that, unlike beef, must be well cooked. It is usually pan fried over high heat to seal in the juices. This is the biggest secret. It goes well with Chinese cabbage, bell peppers, spices, onions, sour cream, and mushrooms.

Option 5: Pork pieces in a frying pan with French mustard

To make the pork more flavorful, add a little French mustard, rosemary and regular spices. Add some onion and garlic to the pork. It will turn out very tasty and satisfying.

Ingredients:

500 g pork;
1 onion;
4 cloves of garlic;
2 teaspoons French mustard;
2 pinches of rosemary;
2 pinches of salt and black pepper;
2 tbsp sunflower oil.

Step by step recipe

Choose pork with a little fat, but not too much. Rinse, dry and cut into pieces.

Heat the frying pan high, add oil and add the pork pieces. Fry over high heat for three minutes until a crust forms.

Peel the onion and cut into thin half rings. Chop the garlic with a knife, but not very finely.

We send everything to the pork and mix.

Add French mustard, spices and stir. Fry over medium heat until soft. Do not stir too often, let all the pieces be crispy.

If the pork is already well browned, but not ready yet, add a little water. Simmer until the liquid evaporates. This way you will maintain crispness, juiciness and the meat will be ready.